Pan-Seared Chicken Marsala
Tender chicken breasts seared until golden, finished with a rich Marsala wine and mushroom sauce. Restaurant-quality comfort food ready in 25 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 340
- Protein
- 36g
Ingredients
- 2 pieces (about 6 oz each) chicken breasts, boneless and skinless
- 6 oz mushrooms, cremini or white
- ½ cup dry Marsala wine
- 3 tbsp all-purpose flour
- 2 tbsp butter
- 1 pinch salt and black pepper to taste
Instructions
- 1
Pat chicken dry. Place each breast between plastic wrap and pound to 1/2-inch thickness.
- 2
Season chicken with salt and pepper. Dust both sides lightly with flour, shaking off excess.
- 3
Slice mushrooms 1/4-inch thick. Set aside.
- 4
Melt 1 tbsp butter in a 12-inch skillet over medium-high heat until foaming, ~45 seconds.
- 5
Sear chicken 3 minutes per side without moving—edges should turn opaque. Transfer to a plate.
- 6
Add remaining 1 tbsp butter. Sauté mushrooms until golden brown, about 4 minutes.
- 7
Pour in Marsala wine. Scrape browned bits from pan bottom. Simmer 2 minutes until slightly reduced.
- 8
Return chicken to pan. Simmer 2 minutes until heated through and sauce coats the back of a spoon.
- 9
Taste and adjust salt and pepper. Serve immediately with pasta or roasted vegetables.
Tools you’ll need
- 12-inch heavy-bottomed skillet
- plastic wrap
- meat mallet or rolling pin
- tongs
- chef's knife
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